Crepes

Ingre­di­ents for 7 crepes:

• 100 g glu­ten free oat flour
• 70g pota­to starch
• 2 tbsp Coco­nut blos­soms- or map­le sugar
• 1/4 tsp Salt (optio­nal)
• 420 ml uns­weeten­ed almond– or light ones Coco­nut milk
• 120ml water
• 2–3 tbsp Honey as a topping
• 120g mixed ber­ries, such as raspber­ries, black­ber­ries, straw­ber­ries and wild blueber­ries

Pre­pa­ra­ti­on:

Mix the dry ingre­di­ents in a bowl. Then slow­ly stir in the almond or coco­nut milk and water with the whisk until a lump-free dough is for­med. Let the dough rest, cover­ed, at room tem­pe­ra­tu­re for 2 hours. 

In one non-stick cera­mic pan Spread a lad­le of dough and swirl the pan even­ly so that the dough flows as thin­ly as pos­si­ble. Cook over medi­um-high heat for 2 to 3 minu­tes and then careful­ly turn the cre­pe over. Cook on the other side for 30 seconds to 1 minute. 

To ser­ve, arran­ge the cre­pes on pla­tes and top with ber­ries and honey.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb